Prep Manual

Select your market:

Franchise Markets
Sandwich
Juice
Salad
Coffee
Breakfast
Concept Store
Seasonal

Halloumi

*This video is for reference and technique only

1 pcs. of Halloumi = 15g

Olive Pesto

*This video is for reference and technique only

When making one batch of pesto, you must weigh 30g of salt, 10g of grounded pepper, 100g of basil, 3 pcs. banana, 150g of parmesan, and fill the blender can with olive oil to 48oz.

We do it by following these steps:

  1. Rinse, remove the ends of the basil.
  2. Add 30g of salt and 10g of pepper to the blender.
  3. Now add 100g of washed basil to the blender.
  4. Chop 150g of parmesan into small pieces and put it into the blender.
  5. Add 3 pcs. Banana to the blender.
  6. Add 600g of Olives
  7. Add the olive oil in the blender until it reaches the 48 oz. mark
  8. Let it blend for approximately 2 minutes.

‍

Pesto

*This video is for reference and technique only

When making one batch of pesto, you must weigh 30g of salt, 10g of grounded pepper, 100g of basil, 3 pcs. banana, 150g of parmesan, and fill the blender can with olive oil to 48oz.

We do it by following these steps:

  1. Rinse, remove the ends of the basil.
  2. Add 30g of salt and 10g of pepper to the blender.
  3. Now add 100g of washed basil to the blender.
  4. Chop 150g of parmesan into small pieces and put it into the blender.
  5. Add 3 pcs. Banana to the blender.
  6. Add the olive oil in the blender until it reaches the 48 oz. mark
  7. Let it blend for approximately 2 minutes.

‍

Sliced Cucumber

*This video is for reference and technique only

WE DO IT BY THE FOLLOWING STEPS:

  1. Rinse cucumber with water
  2. Cut Cucumber into slices of 6 gram
  3. Place into 1/9 canteen

Sliced Parmesan

*This video is for reference and technique only

WE DO IT BY THE FOLLOWING STEPS:

  1. Take a cheese grater
  2. Shave the Parmesan into approximately 4-5g a slice
  3. Place in Canteen

Steak

*This video is for reference and technique only

WE DO IT BY FOLLOWING THESE STEPS:

  1. Defrost the steak overnight in the fridge.
  2. Open the package over the sink to avoid spills.
  3. Drain any liquid into the sink.
  4. Separate the slices and place them into a 1/4 canteen.
  5. Throw the plastic packaging in the bin.

REMEMBER:

  • The Steak will last 48 hours. You MUST use a day sticker

Tomato

*This video is for reference and technique only

Cut the top off and cut it in half. Bring one of the halves to the flat side. Slice the tomato into 8 usable slices. Throw away the end piece of the tomato. Repeat same procedures on the other half.

Tuna

*This video is for reference and technique only

When making one portion of tuna mousse you must use 1 bag of refrigerated tuna (3 kg), weigh 1200g Mayo, 150g lemon, 3kg Tuna, 110g Spring Onion, 55g Dill

We do it by following these steps:

  1. Rinse, remove ends and chop both dill and spring onion finely.
  2. Use a scale to weigh 1200g of mayonnaise and squeeze 150g of lemons into a small canteen.
  3. Put the cold tuna in a cantina, and add the chopped dill and spring onion.
  4. Thoroughly mix all the ingredients together and make sure the mousse is even all over.

‍

Vegan Olive Pesto (UAE & QAT ONLY)

*This video is for reference and technique only

When making one batch of pesto, you must weigh 30g of salt, 10g of grounded pepper, 100g of basil, 3 pcs. banana, 4g / 1 tbsp. of Nutritional Yeast, and fill the blender can with olive oil to 48oz.

We do it by following these steps:

  1. Rinse the basil.
  2. Add 30g of salt and 10g of pepper to the blender.
  3. Now add 100g of washed basil to the blender.
  4. Add 4g / 1 tbsp. of Nutritional Yeast to the blender can
  5. Add 3 pcs. Banana to the blender.
  6. Add 600g Olives
  7. Add the olive oil to the blender until it reaches the 48oz. mark
  8. Let it blend for 1 minute.

‍

Vegan Pesto (UAE & QAT ONLY)

*This video is for reference and technique only

When making one batch of pesto, you must weigh 30g of salt, 10g of grounded pepper, 100g of basil, 3 pcs. banana, 4g / 1 tbsp. of Nutritional Yeast, and fill the blender can with olive oil to 48oz.

We do it by following these steps:

  1. Rinse the basil.
  2. Add 30g of salt and 10g of pepper to the blender.
  3. Now add 100g of washed basil to the blender.
  4. Add 4g / 1 tbsp. of Nutritional Yeast to the blender can
  5. Add 3 pcs. Banana to the blender.
  6. Add the olive oil to the blender until it reaches the 48oz. mark
  7. Let it blend for 1 minute.

‍

Zaatar Oil

*This video is for reference and technique only

  1. Use a scale to weigh 120 grams of Zaatar and weigh 240 ml of olive oil.
  2. Put them one by one into the blender can
  3. Then blend for 10 seconds
  4. 1 batch will fill a small size of squeeze bottle
  5. Stored it in the fridge and label it for 2 days shelf life

Banana

Rinse thoroughly. Cut off each end of the banana. Slice the peel open with a thin cut from the top to the bottom of the banana – but don’t remove it. Slice the banana into 4 equally sized pieces.

Cucumber

Rinse thoroughly. Cut off the ends of the cucumber.

Elderflower

Fill the elderflower bottle with the concentrated elderflower mix-up to a 1/5 of the bottle. Then fill up with cold water to the top.

Kefir

WE DO IT BY FOLLOWING THESE STEPS:

  1. Shake the Kefir, before pouring it
  2. Pour the Kefir into the 350ml squeeze bottle
  3. Place on lid
  4. Add day-dot sticker and store in fridge

Passionfruit

Make notice of the top and bottom of the passion fruit, and then cut it in half making sure either the top or the bottom is in the halves.

Pineapple

Cut off the top and the bottom of the pineapple. Place it on one of the flat sides and cut off the peel in thin slices. Make sure there is no peel left. Cut the pineapple in half from top to bottom and place one half on the flat side. Slice this half into 5 equally sized pieces and repeat with the other half.

‍

Basil Vinaigrette

WE DO IT BY THE FOLLOWING STEPS:

  1. Add 15 grams of washed basil leave (remove stem)
  2. Add 2 cloves of sliced garlic (4 pieces each)
  3. Add 12 grams of Salt
  4. Add 2 grams of Black Pebber
  5. Add Red Vinegar up to 175ml mark
  6. Add Vegetable Oil up to 325ml mark
  7. Add Olive Oil up to 475ml mark
  8. Blend for 1-2 minutes until desired texture

Iced Drip Coffee

We do it by following these steps:

  1. weigh out 150g of Single Origin beans
  2. set EK 43 grinder to number 7.0
  3. Place paper filter into basket
  4. Ensure hopper gate is closed and add beans to hopper
  5. Start motor on EK grinder, place basket with filter paper under the grinder and release the hopper gate to grind the coffee dose into the filter paper
  6. Level ground coffee in basket and insert the filter in the brewer
  7. Weigh out 450g of ice and add it to the clean coffee dispenser
  8. Place a clean 2.5 liter coffee dispenser into position and start the brew process by pressing button no.2
  9. Ensure that all ice has melted otherwise stir to break all the ice down
  10. Once brew is complete, set the timer for 2 hours- when alarm sounds after 2 hours discard the batch and make fresh one

Matcha Liquid Prep

WE DO IT BY FOLLOWING THESE STEPS:

  1. Fill blender to 24oz line with cold water from the tap
  2. Use the ‘MATCHA’ cup measure to place 2 FLAT scoops of matcha into the blender can
  3. Place blender can on the blender station and blend for 30 seconds
  4. Pour into 32oz squeeze bottle and add day dot sticker (write on sticker: day and date prep was made + product name e.g. Friday 01/02 Matcha)
  5. Store in the coffee fridge for the day

REMEMBER:

  • ‍‍Store the Matcha Liquid in the milk fridge after use and overnight
  • Only prep according to daily sales (ideal prep)

Spanish Latte Premix

  1. Pour 1500ml of milk into measuring jug
  2. Pour in 400ml Vanilla milk
  3. Pour 1 can of condensed milk (370g) into the jug
  4. Whisk and mix well
  5. Pour into 2 Spanish mix bottles
  6. 48 hour expiry, always keep in the fridge

REMEMBER:

  • ‍‍Store the Spanish Latte Premix in the milk fridge after use and overnight

Compote

WE DO IT BY FOLLOWING THESE STEPS:

  1. Open the tub of Compote
  2. Pour the Compote into a 1/6
  3. Store in fridge

REMEMBER:

  1. The Compote will last 48 hours. You MUST use a day sticker

Egg Mousse

WE DO IT BY FOLLOWING THESE STEPS:

  1. Mash 20 eggs in large bowl until large even sized chunks
  2. Weigh 315g chilled mayonnaise into the bowl
  3. Slice 3 spring onions (or half bundle) finely and add to the bowl
  4. Grind 8 grinds of salt and 8 grinds of pepper into the bowl
  5. Mix gently and place in canteens

REMEMBER:

  1. Do not mash the chilled eggs too small, they should be up to 2-5cm size chunks
  2. You must weigh the chilled mayonnaise
  3. The extra prep must be kept in the fridge with the lid on‍
  4. Canteens of egg mix must be wasted after 3 hours in the cooling grave – use a timer for this.
  5. Use correct utensils, not hands or yellow cups

Feta Mix

WE DO IT BY THE FOLLOWING STEPS:

  1. Place 400g of Feta Cheese in a clean container.
  2. Add 2 tsp of oregano to the feta cheese.
  3. Add 2 tbsp olive oil to the mix.
  4. Mix well all the ingredients until well combined.
    Shelf-life: 3 days 

Sriracha

WE DO IT BY FOLLOWING THESE STEPS:

  1. Open a Sriracha and twist the lid off
  2. Pour the Sriracha into a 12oz squeeze bottle
  3. Store in fridge

REMEMBER:

  1. To store in fridge when not being used
No items found.
No items found.